The last two events: Friday 19th and 26th January at the Torre Vicereale in Cetara.
Back for the last two events of the Calice! Alici al Calice review, the Cetara anchovy tasting proposal combined with special masterclasses, or rather, small wine training shows, curated by Grapee magazine.
Experts Luca Maucione, Gerardo Campitelli and Luigi Fortino (now “Gigi” for all the participants in the event) have selected and involved some of the best wineries in Campania and Italy, to give rise to informal presentations that aim to enhance the value of the product within an original context: the spaces of the Torre Vicereale in Cetara.
The Cetara producing companies, artisans of taste who for decades have carried on the traditional ritual of tapping the anchovy colatura, but also of processing the anchovies themselves and the prized tuna, welcomed the initiative, to play together with the restaurateurs in the preparation of aperitifs and courses that imagined possible pairings with the glasses being tasted.
The Grapee team has therefore allowed us to dream and experiment, beyond the technicalities and rigid constraints of sommeliers, teasing the taste buds to enjoy new and winning combinations. Once again it will be a special rendezvous, that of Friday 19 January, from 20:30 pm, with the prestigious company I Favati, one of the greatest representatives of the "great wines of Campania" that will present the Pietramara and Terrantica labels, to best tell the unparalleled characteristics of our white grape varieties. The welcome will be by Iasa, one of the most historic and large fish companies dedicated to the processing of Cetarese products, together with Lucia Di Mauro, owner and export manager of the company, also president of the association for the promotion of DOP anchovy colatura.
The two-part tasting will be offered by the restaurants Il Piennolo and Alici come Prima, two businesses born from the exuberant inventiveness of Gianluca D'Urso, the first a Neapolitan-inspired pizzeria, the second a special seafood trattoria where chef Stefano Cavaliere can give free rein to his creativity and expertise. A volcanic closing, it is right to say, on Friday 26 January, always at the same time, still at the Sala Grotta. In the cellar, for the final evening, the Sorrentino Wines company, with a Catalanesca and a Lacryma Christi that will give the opportunity to delve into the unique and absolutely "explosive" characteristics of the Vesuvian terroir.
To seal the tasting route, the Armatore fish farm, also a typical restaurant with its Dispensa, located right under the arch of the ancient village of Cetara. The preparations of its Armatore and 4/Rotte brand products meet halfway another territory of our Campania to be discovered, the Vallo di Diano, another cradle of excellence and typicality such as the “sciuscillone” pepper of Teggiano, processed and transformed by the agro-artisan company I Segreti di Diano, which will provide its specialties to the chef of the Dispensa to create delicious combinations.
The ambitious initiative is supported by the Municipality of Cetara, in the will of the mayor Fortunato Della Monica and the councilors Daniele Luigi D'Elia and Cinzia Forcellino, organized by the cultural association ambientarti, in the usual partnership between the president Alessia Benincasa, creator of the format, supported by Annamaria Sabetta and Angela Speranza, coordinator of relations with producers and restaurateurs. Media partner: 20Italie. Entrance is open to all. Free with the tasting ticket, two special coasters from the "Connessioni" collection from the designs of the architect Francesco Rizzo for Ceramiche Artistiche Giovanni De Maio, totally inspired by the Amalfi Coast.
The event is configured as a deseasonalized moment of the “Ami Cetara” format entirely supported by the Municipality of Cetara, within the “Le Notti Azzurre Winter Edition” program with initiatives and activities to promote tourism and culture and the excellent products of the village.
Article published on 17 January 2024 - 13:04
